Research Journal of Pharmaceutical, Biological and Chemical Sciences

Senin, 11 September 2017 10:54 | Sudah dibaca 912 kali

Dadih is a traditional food from West Sumatera made by natural fermentation of buffalo milk in bamboo. Dadih is also known contain lactic acid bacteria which have probiotic properties. In this study, samples of dadih which investigated were origin from Solok, Sijunjung and Payakumbuh. To investigate the resistance of LAB in acidic environment, LAB was grown in MRS medium with a pH 3 and 4. The antimicrobial activity was carried out using agar diffusion method against S.aureus, E.coli and S.typhi. All LAB isolates are still grow in acidic environment. For antimicrobial activity, LAB from dadih origin from Payakumbuh showed the strongest activity against pathogen bacteria, which is 22 mm against S.aureus, 21 mm against E.coli and 18 mm against S.typhi. From biochemical characteristic and morphology, it is assumed that the LAB was classified as Lactobacillus plantarum

Kata Kunci: Probiotic, Antimicrobial, Lactobacillus plantarum, dadih

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